The art of cookery, made plain and easy; which far exceeds any thing of the kind ever yet published. Containing, I. Of Roasting, Boiling, &c. II. Of Made-Dishes. III. Read this Chapter, and you will find how Expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes fit for a Supper, or Side-Dish, and little Corner-Dishes for a great Table; and the rest you have in the chapter for Lent. V. To dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Fast-Dinner, a Number of good Dishes, which you may make use for a Table at any other Time. X. Directions for the Sick. XI. For Captains of Ships. XII. Of Hog's Puddings, Sausages, &c. XIII. To Pot and Make Hams, &c. XIV. Of Pickling. XV. Of Making Cakes, &c. XVI. Of Cheesecakes, Creams, Jellies, Whip Syllabubs, &c. XVII. Of Made Wines, Brewing, French Bread, Muffins, &c. XVIII. Jarring Cherries, and Preserves, &c. XIX. To Make Anchovies, Vermicella, Ketchup, Vinegar, and to keep Artichokes, Frenc

People / Organizations

• Hannah Glasse (Author)

Imprint

London: printed for the author; and sold at Mrs. Ashburn's, a China-Shop, Corner of Fleet-Ditch, MDCCXLVII. [1747]

Publication year

1747-1747

ESTC No.

T79545

Grub Street ID

301097

Description

[16],65,68-135,138-166p. ; 2⁰

Note

A Lady = Hannah Glasse.

The text and register are continuous.

With a list of subscribers.

Price from imprint: price 3s. 6 stitch'd, and 5s. bound.